Here is the kind we eat in Naples, Italy. It is called Casareccia and it is a salted sourdough bread with a hearty crust (in Northern Italy the bread is generally unsalted). Just about everyone has a favorite baker for this type of bread. Ours is right down the street and it is made in a modified home kitchen -small production really. I think in America you call this type of bread a farmer's country bread? Here is a picture (with the requisite homemade wine).
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Are you with us for November? We're baking bread.
We make no-knead bread. It was made popular by the New York Times last year, but I found a recipe in my grandma's World War II victory garden cookbook.
The how-to on how to make it can be found here: http://red-icculus.com/?p=21
No-Knead Bread
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